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June 22, 2021

Who can imagine a better assignment than discovering Paris’ culinary riches, peering into its Jewish kitchens, and writing about its food? There is no city like Paris for romance, for wandering picturesque streets, and for incredible food. No wonder France’s capital has been such a magnet for dreamers, artists, and even for Jews.

Featured in: Quiches, Kugels, and Couscous


  • Cocoa powder, for dusting
  • 2sticks unsalted butter or pareve margarine, plus more for greasing
  • 10ounces bittersweet chocolate
  • 6large eggs
  • 1 ⅓cups sugar
  • ½ cup all-purpose flour
  • Pinch salt
  • Confectioners’ sugar for garnish
  • Strawberries or raspberries for garnish
Yield: One 9-inch cake or 18 individual cakes


  • Step 1

    Preheat the oven to 450 degrees and grease a 9-inch round cake pan or 18 muffin tins with butter or margarine and lightly dust them with cocoa powder. Tap out the excess cocoa.

  • Step 2

    Melt together the butter and the chocolate in a double boiler. Remove from the heat and let cool for about 10 minutes.

  • Step 3

    Beat together the eggs and sugar in the bowl of an electric mixer set on medium-high speed until pale yellow. Lower the speed, and pour in the chocolate. Add the flour and salt, mixing gently, until just combined. Do not over-beat.

  • Step 4

    Pour the batter into the cake pan or divide evenly among the muffin tins, filling them about half full. (At this point, you can cover and refrigerate the batter for several hours or overnight; just make sure to leave time to bring them to room temperature before baking.)

  • Step 5

    Bake for about 10 minutes for the muffins or about 20 for the cake. The center should still be soft, but the sides should be dry and set. Let cool for a few minutes before running a knife around each tin and inverting the cakes onto a cookie sheet. Quickly turn each cake back over and place on a large platter or individual serving plates. Serve sprinkled with confectioners’ sugar and garnish with fresh berries.